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This Blueberry Cream Cheese Loaf is a tender, buttery quick bread marbled with pockets of juicy blueberries and ribbons of sweet cream cheese. It’s moist without being dense, rich without being heavy, and bursting with bright berry flavor—perfect for breakfast, brunch, or an afternoon treat with tea.
Inspired by classic bakery loaves but made easy at home, it’s the kind of recipe that disappears fast… especially when warm from the oven.
Why You’ll Love This Recipe
🫐 Juicy blueberries + creamy swirls = pure bliss
⏱️ 15 minutes prep, then bake
💛 One bowl + one pan = easy cleanup
💸 Costs under $7—feeds 8–10 generously
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×5-inch loaf pan)
For the Blueberry Batter:
2 cups (250g) all-purpose flour (or 1:1 GF blend)
¾ cup (150g) granulated sugar
1½ tsp baking powder
½ tsp salt
½ cup (1 stick / 115g) unsalted butter, melted and cooled
2 large eggs
½ cup (120ml) milk
1 tsp vanilla extract
1½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
For the Cream Cheese Swirl:
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